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Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity
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| Published in: | Bioactive Compounds in Health and Disease |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1864030190101856261 |
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| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Bioactive Compounds in Health and Disease |
| description | |
| discipline_display | Natural Sciences |
| discipline_facet | Natural Sciences |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:18321 |
| institution | FRELIP |
| journal_source_facet | Bioactive Compounds in Health and Disease |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity Biology Natural Sciences — Life Sciences Natural Sciences |
| sub_discipline_display | Natural Sciences — Life Sciences |
| sub_discipline_facet | Natural Sciences — Life Sciences |
| subject_display | Biology Natural Sciences — Life Sciences Natural Sciences Biology Natural Sciences — Life Sciences Natural Sciences |
| subject_facet | Biology Natural Sciences — Life Sciences Natural Sciences |
| title | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity |
| title_auth | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity |
| title_full | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity |
| title_fullStr | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity |
| title_full_unstemmed | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity |
| title_short | Manufacturing functional biscuits fortified with dill (Anethum graveolens L.) and assessing its physical and sensory properties and microbial activity |
| title_sort | manufacturing functional biscuits fortified with dill (anethum graveolens l.) and assessing its physical and sensory properties and microbial activity |
| topic | Biology Natural Sciences — Life Sciences Natural Sciences |
| url | https://ffhdj.com/index.php/BioactiveCompounds/article/view/1871 |